Description
Classic Shakshuka is a flavorful and comforting North African and Middle Eastern dish featuring poached eggs in a spiced tomato and pepper sauce. Served with buttery toasted sourdough bread, this easy-to-make recipe combines fresh vegetables, aromatic spices, and runny eggs for a perfect breakfast, brunch, or light dinner.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon ground cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
- Salt and pepper to taste
Eggs and Garnish
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
For Toasting
- 4 slices of sourdough bread
- 2 tablespoons butter
Instructions
- Make the Shakshuka Sauce: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and chopped red bell pepper. Sauté them together for about 5-7 minutes until they become soft and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, paprika, and cayenne pepper if using. Cook this mixture for 1-2 minutes, allowing the spices to release their aroma and flavors.
- Add Tomatoes and Simmer: Pour in the diced tomatoes, tomato paste, and water. Season with salt and pepper to your taste. Bring the mixture to a gentle simmer and cook uncovered for 10-15 minutes until the sauce thickens slightly.
- Add the Eggs: Using a spoon, make 4 small wells in the simmering sauce. Crack one egg into each well carefully. Cover the skillet with a lid and cook for 6-8 minutes, or until the egg whites are set but yolks remain runny. Cook longer if you prefer firmer yolks.
- Toast the Sourdough Bread: While the eggs are cooking, heat another pan over medium heat and melt the butter. Toast the sourdough bread slices in the butter until both sides are golden brown and crispy.
- Garnish the Shakshuka: Once the eggs are cooked to your desired doneness, remove the skillet from heat. Sprinkle freshly chopped parsley or cilantro over the shakshuka for freshness and color.
- Serve the Dish: Serve the hot shakshuka directly from the skillet alongside the toasted sourdough bread. Use the bread to dip into the flavorful tomato sauce and runny eggs. Enjoy your delicious meal!
Notes
- You can adjust the cayenne pepper quantity to control the heat level.
- For extra richness, add a sprinkle of crumbled feta cheese before covering to cook the eggs.
- This dish pairs well with a side of labneh or a fresh salad for a fuller meal.
- To make it vegan, omit the eggs and add chickpeas for protein.
- Use fresh herbs like parsley or cilantro based on your preference or availability.
